Okay ya'll, I took my coveted Bourbon Pecan Toffee Cookie recipe created in our home kitchen many moons ago and decided to sub one of the eggs for a bit of pumpkin puree... well...because it's fall ya'll! These cookies are like crack! No joke! Even our Head Sugar Daddy said, "I sure hope you wrote what you did down." because he KNOWS I have a very hard time writing my recipe creations down to be able to repeat in the future. So, this is me writing the recipe down. Side note, the cookies have a very faint pumpkin flavor but the brown sugar and toffee flavors hit the roof with the pumpkin added! I mean... can we just claim that these cookies are 'healthy' since we added pumpkin?! HA! Enjoy!
P.S. It is hard to tell in the picture but these cookies are incredibly moist and gooey in the center while lightly crisping around the edges... the best of both worlds if you ask me!
1/2 cup brown sugar
1 cup granulated sugar
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
(1) 6oz box Mollycoddled Hash Slinger Bourbon Pecan Toffee, chopped in food processor
2 sticks unsalted butter, browned and chilled*
1 teaspoon pure vanilla extract
1/4 cup canned pumpkin puree (NOT canned pumpkin pie filling)
1. Preheat oven to 375* F. Mix dry ingredients in a large mixing bowl and stir with a whisk to blend evenly.
2. Mix wet ingredients with whisk in small bowl until incorporated.
3. Add wet ingredients to dry ingredients and mix just until blended (stand mixer can be used with a dough hook for this step but be careful to not overmix).
4. Using a standard size cookie scoop, evenly space on parchment or silicone baking mat lined cookie sheet. Chill in the freezer for 5 min.
5. Bake for 8-10 min until edges are golden brown. While first round is in the oven, chill remaining dough in the fridge until ready to scoop and bake.
Yields approximately 2 1/2 dozen cookies
*Note: To brown butter, place in a small skillet over medium-high heat. Stir constantly until butter is completely melted and has 'browned' giving off a nutty aroma. Careful not to burn and turn heat down to medium if needed to prevent burning.
Bourbon Pecan Toffee- 6oz box
Your new addiction! This is our contemporary yet masculine spin on toffee. The bourbon adds a smooth rich flavor to this classic confection. Loaded with smooth buttery goodness, molasses and pecans you won't be able to put this package down! Our toffee has the perfect texture and bite as toffee should. Cooked in small batches with many Oklahoma sourced ingredients and packaged by hand.
It has been a while since I've shared a home recipe with ya'll! A few weeks ago, I had the privilege of interviewing Case Samuel from Sunrise Fresh Dried Fruit Company for our new podcast, The Whisk. Case is a 4th generation farmer for his family's farm in California and currently serves as the VP of Sales for his family's business, Sunrise Fresh. He was incredibly generous and sent us a box FULL of some of their dried fruits! Rainier Dried Cherries, Dried Blueberries, Dried Peaches, Dried Tart Apples and Dried Pears.
One of the things I LOVE about Sunrise Fresh (other than their family's history in farming) is that there is literally NOTHING else added to their fruit! No sulfites to to enhance the color, no preservatives, no added sugar...NOTHING extra! The ONLY ingredient in their dried fruit is the fruit itself! (Note: This is also the reason that the glaze in the recipe below is almost brown rather than pink or red...so thankful for no added dyes!)
When I opened the box of fruit last night I knew I had to bake with the cherries today! I created this Amaretto Cherry Scone recipe for you to enjoy! Before you bake them...be sure to jump on Amazon and buy a bag of their Rainier cherries!
Cherry Amaretto Scones
2 cups all-purpose flour, plus 2 tbsp
1/2 cup granulated sugar
1/2 tsp. salt
2 1/2 tsp baking powder
1 stick unsalted butter, frozen for about 20 min
1/2 cup heavy cream, plus 2-3 tbsp for brushing
1 large egg
1 1/2 tsp pure almond extract
1.5 cups Sunrise Fresh Rainier Dried Cherries
1/4 cups Sunrise Fresh Rainier Dried Cherries
1/4 cup plus 2 tbsp heavy cream or whole milk
1 tsp pure almond extract
2 cups powdered sugar
1. Preheat oven to 400*F. Whisk first four ingredients (leave the additional 2 tbsp flour to the side for step 3) together in a large stainless or glass bowl. With a coarse cheese grater, grate the butter over the flour mixture and lightly mix with your fingers. Place bowl in fridge while working on the next step.
2. Whisk together the cream, egg and almond extract in a medium bowl. Set aside.
3. Place cherries in a bowl and toss with 2 tbsp sugar. This will prevent the cherries from sticking to each other.
4. Remove flour mixture from the fridge and mix the cream mixture and cherries into the flour and mix with a sturdy wooden spoon until a dough ball has formed.
5. On a lightly floured surface, pat the dough ball out in a flattened 8" circle. Using a bench scraper or knife, cut the dough into 8 wedges.
6. Using parchment paper or a silicone mat on a heavy baking sheet, evenly space the scone wedges about 2" apart. Lightly brush with remaining heavy cream. Bake for 16-24 minutes, until golden brown. Depending on your oven, you may need to rotate the baking sheet half way through baking.
7. While the scones are in the oven-- place 1/4 cup dried cherries with remaining cream and almond extract in a food processor. Process until cherries are fine and lump free. Then whisk the cherry mixture in a small bowl with the powdered sugar until lump free. If the glaze is too runny or thick you'll need to either add a little more cream or powdered sugar (the humidity in your home can play a part in this).
8. Once the scones are out of the oven, drizzle the glaze over the scones with a piping bag or a freezer bag with the tip cut off.
Let's face it...there is good quiche and bad quiche. I rarely order quiche at a restaurant because it's either flavorless or the texture isn't right (it really shouldn't be like scrambled eggs in a pie crust ya'll) in my book. That's correct, not all quiches are created equal...to each is own...and yes, I'm a quiche snob. So, below you'll find the 'base' to a custard style quiche. You're welcome to follow with your preferred filling options and I'll certainly leave notes below on what fillings I use and 'cheat' with for my picky family.
NOTE: Although this recipe is simple, it is time consuming. If preparing for a weekend breakfast or brunch I would suggest making it the day before and reheating in the oven or microwaving individual slices prior to serving.
(1) Prepared pie crust (PLEASE don't use a pre-made pie crust--quiche is dense and will hold up better with a vegetable shortening and butter combo pie crust recipe), refrigerated
4 large eggs
1 cup WHOLE milk (fat content is key when making quiche)
1/2 cup heavy cream
2 tsp salt
1 tsp ground black pepper
1 tbsp low sodium/sodium free seasoning blend to match your fillings (I prefer Pampered Chef's Three Onion Rub with almost all filling options)
1-1 1/2 cups filling (options: pre-cooked sausage crumbles, pre-cooked chopped bacon, chopped veggies etc)
1-1 1/2 cups shredded cheese (mozzarella, Swiss, cheddar...get creative)
**I prefer a heavier pie plate like stoneware or ceramic/pottery for quiche to reduce the risk of burning the crust over glass or metal**
Roll out pie crust on lightly floured pastry mat until 1/8" thickness and at least 12" in diameter for a standard 9" pie plate. Trim any jagged edges with a pastry wheel or a small paring knife. Gently fold the pie crust in half, then half again and then with the point of the crust in the center of your pie plate unfold the crust. Lightly push the crust into the corners of the pie plate and flute the edges of your crust (or fold/pinch them under if you have a hard time fluting).
Prick the side walls and bottom of the crust with a fork. Put the crust in the freezer for about 20 min. Preheat the oven to 350*F. After the crust has chilled, you're going to 'blind bake' the crust. With a piece of foil much larger than the pie crust, gently line the pie crust with the foil, making sure that the foil is in full contact with the bottom and side walls of the crust and then lightly over the edges of the crust at the top. Fill the pie plate with dry beans to use as weights OR fill the pie plate with balls of foil to help hold the crust in place. Bake for 15 min.
While the crust is blind baking-- In a blender (I prefer a Ninja with the large container/blade for this task but a standard blender will work just fine too), combine the ingredients for the egg mixture and blend until fluffy.
Remove from the oven. Increase the oven temperature to 375*F. Sprinkle half of the cheese onto the bottom of the pie crust, then follow with the filling and top with the remaining cheese. Then, gently pour the egg mixture over the cheese/filling.
Bake uncovered for 20-30 minutes. Then, reduce the oven to 350*F, cover the crust with a pie shield OR gently place a piece of foil over the quiche to prevent the crust from burning and bake another 10-15 minutes until the center isn't completely fluid. You'll want the edges to be set and the middle to start to brown--if at 10-15 minutes you're note quite there you can remove the foil/pie crust shield and let it bake until the middle is light brown--watching your crust so it won't burn.
Let the quiche cool on a cooling rack for at least 25-30 minutes before serving. Store covered in the fridge when completely cooled.
Basic Quiche Recipe
Obviously, mine are of the mini variety but this recipe will make a standard 9" pie as well! If making the mini version--this recipe will yield roughly 12. This is yet another one of those almost lost recipes that you don't see often. The texture is similar to the filling of a pecan pie but the peanut butter flavor is out of this world! Enjoy! XOXO-Melissa
(1) Prepared pie crust, refrigerated (thawed)
1 1/2 cups corn syrup
1/2 cup granulated sugar
1/2 cup peanut butter (creamy and not 'natural style')
1/4 tsp salt
4 large eggs, room temperature (this is important)
1/2 tsp vanilla (pure extract, not imitation)
Preheat oven to 375*F. Roll out pie crust on a lightly floured pastry pat. If baking in a 9" pie plate, aim for a 12" circle. If making mini pies, aim to roll the dough in any form at 1/8" thickness. Gently place your crust in your pie plate or mini pie forms and flute the edges (or just roll them under around the edge of the pie plate. Then, gently prick the walls and bottom of pie crust with a fork. Place in pie plate and put in the freezer while making the filling.
In a stand mixer (or large bowl and use a hand mixer) bowl with whisk attachment, beat the following on medium until incorporated: corny syrup, sugar, peanut butter and salt. Scrape down the sides if needed and turn the mixer on low and add one egg at a time followed by the vanilla. Once the eggs are incorporated/beaten, turn the mixer on medium-high and beat until the mixture has slightly thickened (don't form peaks).
Remove your crust/pie plate from the freezer and fill with filling. The filling should come just under the edge of the crust as the filling will rise a little while baking.
Bake for 20-30 minutes. Then, turn the oven down to 350*F and place a pie crust shield over the edges OR use a piece of heavy duty foil to lightly cover the pie. Bake for an additional 20-30 minutes until the center is almost set and the filling has puffed a little.
Remove the crust shield/foil, cool for 20-30 minutes and serve. This pie is delicious served warm but is great right out of the fridge too!
Peanut Butter Pie Recipe
Many have asked for me to share my homemade bread recipe. This recipe is simple enough it makes you wonder why anyone would need a bread maker. Other than rise and bake time it is less than 10 min. to toss together. If your family is like ours, it won't last a day and is divine warm from the oven! Enjoy!
Amish-Style White Bread Recipe
Makes 2 loaves
2 cups 115*F water (use a meat thermometer if necessary--this is crucial to not 'kill' the yeast)
2/3 cup granulated sugar
1 1/2 tbsp yeast (fast acting or traditional is fine)
1 1/2 tsp fine sea salt
1/4 cup vegetable oil (olive oil is fine but will result in a denser bread)
6 cups all-purpose flour (sifting is not necessary--loosen the flour with a bread knife prior to measuring for more accurate measurement)
1. In stand mixer bowl, add sugar and water. Sprinkle yeast on top of water and let stand for approx 10 min until 'foamy'.
2. Add salt, oil and 3 cups of the flour to the water/yeast mixture and lightly mix with a scraper/spoon.
3. Add the last 3 cups of flour and attach the stand mixer's hook attachment. (If you don't have a stand mixer and/or hook attachment, this step can be done by hand with a wooden spoon or heavy scraper)
4. Mix slowly until the dough has formed. Flour your hands and knead 5-8 times to ensure ingredients are incorporated.
5. In a large stainless bowl, lightly oil the sides and form the dough into a ball. Place the dough in the middle of the large bowl and cover with plastic wrap. Let the dough rise to double in size--about 1 hour. (**If your oven has a proofing setting, place the bowl in the oven to proof-- if your oven doesn't have a proofing setting; turn your oven to the lowest temperature it will set to and place a cookie sheet on top of the stove top. Place a kitchen towel onto the cookie sheet and then the bowl of dough on top of the towel--this will ensure the dough is warm but doesn't get a 'hot spot' at the bottom of the bowl. **Be sure your stove top burners are OFF prior to this step**.)
6. Turn dough out onto a floured surface and 'punch' down. Cut the dough ball in half using a bench scraper or a large knife.
7. Using a lightly floured rolling pin, gently (you're not rolling cookie dough) roll each half of the dough into a rough rectangle shape--keeping the dough fairly thick. Roll each half starting at the long end as if you're making cinnamon rolls--aim for rolling the long side to a little shorter than the length of your loaf pan. Tuck the ends under slightly to round off the loaf.
8. Lightly grease two standard loaf pans with oil. Place one half of dough in each pan. Cover with plastic wrap and let rise again until double in size (see rising instructions above)--about 30 min.
9. Set oven to 350*F. Bake the loaves for roughly 25-30 min until golden on top and 'set'.
10. Remove the loaves to a cooling rack. Immediately, lightly rub a stick of butter on the tops of the loaves. Cool and serve.
Easy White Bread Recipe
There are times I cook food other than candy...sometimes...HA! We have a few picky eaters around our house but although picky, we have a palate for hearty dishes. This is our twist on a traditional soup and is great frozen for later use as well! This soup is a power house during the cold/flu season with bone broth and mushrooms--both are PACKED full of immunity boosters!
1/4 cup olive oil
1 pkg fresh rosemary
1 pkg fresh sage
1 small yellow onion, finely minced
4 garlic cloves, pressed/minced
1 1/2 tsp sea salt
1/4 tsp black pepper
(2) 8oz pkg baby portobello mushrooms, cleaned and sliced
(2) 8oz pkg white button mushrooms, cleaned and sliced
(2) 1/2 oz pkg dried oyster mushrooms (porcini or shitakes are okay too)
6 cups bone broth or chicken stock
1 cup heavy cream
2 tbsp unsalted butter
1. Reconstitute the dried mushrooms by placing in a glass measuring bowl with 1 cup boiling water for about 30 min. Then, pull mushrooms from the water using tongs and place in food processor to finely chop. Place a coffee filter into a funnel and filter the mushroom water through the funnel into another measuring cup (reserve this water for later use).
2. In 8 qt stockpot--heat olive oil over medium-high heat and add the fresh sage and 2 sprigs of the fresh rosemary. Cook in oil (flipping occasionally) until the herbs are wilted. Then, add minced onion and garlic and cook until soft and translucent (stirring occasionally).
3. Add the fresh mushrooms to the oil/onion mixture and cook for 10-12 minutes stirring occasionally. Using tongs, remove as much of the fresh herbs (especially the rosemary stems) as you can--it is okay to leave some of the leaves if you cannot remove them all.
4. Reduce heat to medium and add the bone broth/chicken stock and mushroom water. Bring to a boil and then simmer for about 20 minutes.
5. Add the cream and butter. Stir until the butter is melted. Let simmer on low-medium for about 10 minutes--stirring occasionally.
6. Lastly, you can serve as is--or for creamy soup...
--Using an immersion blender; blend to desired consistency in pot.
--Using a blender/processor appliance; in batches, puree the soup to desired consistency.
NOTE: If the soup isn't as thick as you prefer after blending... in a small bowl, add 2 tbsp corn starch to 1/4 cup water and mix until smooth. Add mixture to soup and heat over medium-high until just before a boil and then simmer on low for a few minutes to thicken.
Cream of Mushroom Soup recipe
Holy-silky-legs ya'll! The Sugar Sisters of Oklahoma City, OK reached out to us to include one of their products in our box this month. I can honestly say that after trying their body butter that these are NOT like any ordinary 'lotion' you've ever tried! The three sisters who launched this company have all worked in the high-end cosmetics and skin care industry and know their stuff! Their goal is to offer all-natural body care products without breaking the bank. This whipped body butter features essential oils with a base of Jojoba Oil, Hemp Oil, Borage Seed Oil and Avocado Oil. I can personally say that it's a great hand cream too! I wash my hands at least a million times a day while making candy and I've struggled to find a lotion that truly hydrates my skin without leaving a greasy feeling until now! The Sugar Sisters also offer sugar scrubs, room deodorizer, lip balms, facial serums, anti-acne facial scrub, body mist and more! Check them out at: www.sugarsisters.me
A favorite returns... Wise Owl Coffee Company's ground coffee! This time we've included an 8oz bag of their signature Mudcat blend coffee which is PERFECT for summer travel! The Mudcat blend is a favorite of coffee connoisseurs and beginner drinkers alike. It's a medium roast and low in acid. Wise Owl takes pride in offering weekly roasted single origin varieties vs. coffee that was roasted months ago and has begun to lose it's flavor. You won't be sorry trying coffees from Wise Owl Coffee Company! www.wiseowlcoffeecompany.com/
P.S. Don't miss out on July's box!
Checkout our 'live' video reveal from our Facebook page!
I remember getting so annoyed as a young kid shopping with my dad because he'd take his time deciding which item to buy based on if it was marked "Made in the USA". It took us twice as long to complete our shopping trip because of his determination (okay, it felt like it took twice as long) and sometimes it meant going to multiple stores to find said item that was actually Made in the USA. I can remember asking him at one point why it mattered so much. At this point in my life I can't remember the exact conversation other than him explaining that products Made in the USA not only meant better quality but also meant that it took American workers to make those products which in the long run meant a stronger US economy over purchasing imported goods. That conversation had great impact on me at a young age. My dad's commitment to American made products rubbed off on me and in all honesty...as an adult and small business owner I've taken it one step further with a focus on supporting Made in Oklahoma products and Oklahoma based companies. Of course, supporting Made in the USA and American companies as a whole has a huge impact on our Nation's economy which is vital to the growth of our country--HOWEVER--we can hit two birds with one stone when we focus on supporting Made in Oklahoma companies.
As Mollycoddled Hash Slinger is nearing an 'official' second birthday--our passion for supporting other Oklahoma companies grows every single day. What still blows me away are the times we're able to connect with customers at events and as we're letting them know we use Oklahoma sourced ingredients-- about 1 out of 5 say, "I don't really care about that.". Like, SERIOUSLY--it blows me away! I guess with the era of "Amazon" and big chain stores this shouldn't blow me away--but it does. How can you not care about our Oklahoma economy?? Or is it that people don't really understand the impact of supporting local businesses? Here is a tidbit by Entrepreneur Magazine (full story: www.entrepreneur.com/article/244839), "When a consumer buys local, significantly more of that money stays in the community. In fact, one Chicago study found that for every $100 spent at a local business, $68 remained in the city while only $43 of each $100 spent at a chain retailer.". LET. THAT. SINK. IN. Ya'll. Part of this passion is the relationships we have built--our upbringing--our heritage--our love for OKLAHOMA. I don't expect the entire world to have the same passion--but could you imagine how great our economy would be if they did?? We personally know the employees and owners of the Oklahoma businesses we purchase supplies from. We share strategies, marketing ideas, product ideas and industry insight with each other. We refer customers to each other. We're in this for the long haul together. Because of this passion, we can bring you true artisan candies. Candies that contain Oklahoma honey, Oklahoma pecans, Oklahoma corn syrup, Oklahoma roasted coffee and so much more. What ingredients we can't buy Made in Oklahoma--we at least source from America. Same as our other supplies needed. It's a passion that we're hoping will rub off just a little on those around us. It's a passion that led us to including other Oklahoma businesses in our Subscription Boxes. It's a passion that keeps us from finding a co-packer to make our candies for us. It's a passion that makes us unique. It's a passion that has become our standard. It's a passion that comes from our heritage.
Ya know, after tragedy strikes Oklahoma whether it be storms or terrorism..we always hear the media (local and national) talk about the "Oklahoma Standard". This is so incredibly true! This standard has become known because of our compassion, our willingness to help a stranger, our courage to lead and our friendliness. It doesn't matter where I travel--most people recognize my occasional 'twang' and can usually guess that I'm from Oklahoma. More often than not...their response is, "Oklahomans are always so friendly." It's so true! The culture our state has created since statehood is truly one of a kind. Maybe it's that our state began as a melding pot of various cultures that had to learn to get along to survive or that things are just a bit slower paced here that allows us to relax. In high school, my classmates often said things like "I can't wait to move away from Oklahoma." and "I hate this backwards state.". Do you know what's funny? After 15 years out of high school...many of them went out of state for college and didn't come back...or many went to college in state and moved away for a job...HOWEVER, many of them are COMING BACK TO OKLAHOMA to raise their kids! This is HOME. We may have our political issues (but what state doesn't) but when it comes down to it-- THIS is OUR state. THIS is OUR heritage. WE are why the Oklahoma Standard, is the Oklahoma Standard. Our state is beautiful. Our state has a LOT to offer. We LOVE our state! THIS. IS. HOME. By gosh--there really is no place like home!
As this ramble is nearing an end (I promise)... I challenge you to-- make an effort to support local businesses more--people often wonder what happened to XYZ local store. Chances are, XYZ store closed because it didn't get the support it needed. Chances are, you ran to a chain store instead. Although chain stores provide jobs, they also kill local businesses. From pharmacies, coffee shops, general stores, hardware stores, gas stations and more... the chain options have and are wiping out the local options. Yet, the local options often provide better customer service, better quality products and more of the revenue generated from local businesses stays in the local economy. So, I challenge you--the next time you find yourself about to walk into a chain store or utilize an out of state or foreign based business--what local business could you patronize instead? Not sure? Turn to a friend...turn to facebook...ask for a referral...heck, ask Google! Chances are, your friends know a friend who knows a friend...that owns a local business providing the product or service you're looking for. P.S. Did you know using #madeinoklahoma or #shoplocal in a search on Twitter, Instagram or Facebook often leads to you finding some really sweet products out there?! That's often how we find companies to work with for our subscription boxes and sourcing supplies and ingredients for our confections. American Express may have been a driver in "Small Business Saturday" to drive people to local small businesses around the holidays a few years ago...and "Shop Local" is cool right now... but let's make sure it's not just a fad. Let's get back to the "Main Street America" mentality for the good of our local economy.
Oklahoma. Our heritage. Our passion. Our home. You vote with your money. Decide where your money goes and where it stays. Take care of Oklahoma and Oklahoma will in turn take care of you. (Okay, rant over).
P.S. Comment with your favorite local business/businesses! We love discovering new resources!
Made in Oklahoma
Oklahoma woman business owner
The official start to summer is just around the corner so this box will gear you up for those outdoor activities! From Shabby Chick Natural Products (Duncan, OK); an all natural lip balm to repair your lips after a day in the sun... all natural essential oil based insect repellent to keep the pests away and some DELISH granola from Wholee Granolee (Jenks, OK) to take along for munchies while out and about...or for breakfast (It's AMAZING with yogurt)! Of course we've included a box of our signature Salted Whiskey Caramels, a Gooey Goober and an uber soft tri-blend logo t-shirt in this month's box too! No more FOMO! Subscribe now through our website to not miss the next box! Seriously, Oklahoma is full of great makers! There is never a need to source our daily products from anywhere else than our own state! Is Oklahoma a great state or what?!
If you missed these goodies, of course you can order them individually from each company's website...for direct links go to our subscription box page: Subscription Box
Interested in these Oklahoma products? Check them out!
Checkout our Facebook 'live' video box launch!
Every great business has a story. This particular business' original product begins with Eugene Fingerlin. Eugene was was an immigrant from Germany and well respected beautician in Tulsa, OK with many prominent clients. Eugene passed down his recipe for the Original Cheese Log to his daughter Ann who then passed the recipe down to her son Robert. Robert Little, owner of Split Log Farms also has another well respected grandfather of where the company name originates.
Robert's great-great-great grandfather was Mathias Splitlog. Mathias is often known as the 'Millionaire Indian'. Mathias was born in the early 1800's in upper North America and was relocated with his tribe and wife to Kansas around 1843. Splitlog was quite the entrepreneur in the sawmill, gristmill and steamboat/train industries where he made his fortune. In the late 1800's Splitlog relocated to Indian Territory (present day Grove, OK area) where he built a church for his wife Eliza, solely of his own funds. Both Mathis and Eliza are buried in the cemetery on the church grounds. The Cayuga Splitlog Mission Church is still a functioning church to this day. Although the church was first dedicated as a Catholic Church, in the 1930's the church was sold to a Methodist Church and later purchased by a private family and serves today as a non-denominational church.
Fast forward to present day... Robert who was an airplane mechanic for many years was injured on the job and found himself ready to take his family's legacy public. Robert participated in Kitchen 66's Launch 1.0 program to learn the ins and outs of food business. Robert began developing additional artisan blended cheese recipes in addition to his grandfather's signature Original Cheese Log and soon found himself selling his products at Tulsa area markets. More often than not, Robert sells out of his cheeses at farmers' markets in Green Country on the weekends and has gained many repeat customers who seek him out at those markets.
In late March, Robert opened his retail store front at 3140 E. 15th, Tulsa, OK. Robert has sought out additional products to carry in his store to serve as a one stop shop for entertaining and appetizers. He offers items like imported olive oils, coffees and spices from Italy, Tulsa made pottery, Oklahoma honey, Broken Arrow hydroponic heirloom tomatoes, seasonings and more (yes, you can snag our artisan confections in his store as well).
Long story short... go visit Robert at Split Log Farms! You'll find memorabilia from Mathias, Eugene and Robert right inside of this store and we promise once you sample his cheeses you'll be hooked and want to share them with everyone you know just like we do!
P.S. If you can't get to Robert's store in Tulsa and want to hear the story right from Robert himself, here is his presentation with 1 Million Cups Tulsa at 36 Degrees North: www.facebook.com/1mctulsa/videos/1794978507229873/
Split Log Farms on Facebook: www.facebook.com/splitlogfarms/
NewsOK article on Mathias Splitlog: newsok.com/article/2711128
Split Log Farms- 3140 E. 15th, Tulsa, OK
Split Log Farms Cheese Tulsa, OK